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Rémoulade dressing

This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.

712,4124.3/5 for 175 ratings

Grade this recipe:

Last modified on: October 3^rd 2010

For 250 g, you will need:

1 1 egg
2 2 tablespoons vinegar
3 1 tablespoon French mustard
4 200 ml oil
5 fine (or table) salt
6 pepper
Total weight: 295 grams

Change those ingredients for: 125 g 250 g 500 g 750 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
6 min.	6 min.

Keeping: Several days in the fridge, in a closed jar.

Step by step recipe

Stage 1 - 5 min.

Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon French mustard, 200 ml oil, fine (or table) salt and pepper in a blender goblet or high-sided bowl.

Stage 2 - 1 min.

Use a blender to mix just a few seconds.

Stage 3

The sdressing is ready when it look like runny mayonnaise.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,894 Kcal or 7,930 Kj	7 gr	3 gr	206 gr
95 %	3 %	<1 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
642 Kcal or 2,688 Kj	2 gr	1 gr	70 gr
32 %	1 %	<1 %	11 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 250 g : 0.61 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
337,5565/5 for 2 ratings 23 min.

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
259,7335/5 for 1 ratings 54 min.

Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
6,053 38 min.

Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
133,6195/5 for 13 ratings 35 min.

Crunchy salad

Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
114,831 14.6/5 for 20 ratings 36 min.

See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)

	Oil: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom brik rolls, Salmon marinated like herring, Roast beef "like they do it in Santa Fe", Melting Epoisses on toast , Boeuf (beef) bourguignon, ... All
	Vinegar: You can check-out other recipes which use it, like for example: Vol-au-vent, Tabbouleh, Bistro-style beetroot salad, French dressing (vinaigrette), Special Cheese and Walnut Sticks, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Rich hazelnut buttercream, Sesame cookies, Flaky brownie brioche, Pear, grapefruit and pistachio tart, Brioche dough, ... All
	French mustard: You can check-out other recipes which use it, like for example: Rémoulette of celeriac, Larded pork tenderloin, Caesar salad, Tapenade, Raw beetroot salad, ... All

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